Rutherford Weekly

Thursday, May 20-May 26, 2021 www.rutherfordweekly.com 828-248-1408 Rutherford Weekly - Page 21 Vernon Harrill Vernon Harrill, age 91, of Forest City, NC passed away May 9, 2021. He is survived by his daughter, Barbara Newton of Forest City; son, Jim Harrill and wife, Emily, of Mason, Ohio; three grandchildren, and two great-grandchildren. He was preceded in death by his wife of fif- ty-two years, Joyce Crawley Harrill; his parents William Vance Harrill and Flora Jane McDaniel Harrill; five sisters, three brothers and special friend Eula Childers. Vernon worked for- ty-seven years for Burlington Industries. Throughout his life, and especially in retirement, he enjoyed trav- eling, woodworking, coun- try music, Major League Baseball (especially the Atlanta Braves), and Tarheel basketball. Funeral services were conducted May 14, 2021 at the Harrelson Funeral Chapel with Reverend Ernie Cole officiating. Interment followed at Rutherford County Memorial Cemetery. In lieu of flowers, memorial donations may be made to Hospice of the Carolina Foothills, PO Box 336, Forest City, NC 28043. Harrelson Funeral and Cremation Services is serving the family. James "Greasy" Rhinehardt Greene, Jr James "Greasy" Rhinehardt Greene, Jr., age 70, pre- viously of Chesnee, SC passed away May 9, 2021. James was born December 13, 1950 in Anderson County, SC to the late James Rhinehardt Greene, Sr., and Nora Mashburn Greene. He was a veteran of the US Army and served honorably during the Vietnam War and earned a Purple Heart. James worked for Mid-Atlantic for over thirty years. He was a member of Riverside Baptist Church. James loved to fish, hunt, he also had a carefree easy spirit and he loved his family dearly. Those left to cherish his memory include his son, Chris Greene (Susan); one sister, Rita Weatherford; granddaughter, Bella Greene, step-grandson, Jackson White; and a niece Norlina Cochran (Billy). A Celebration of Life was conducted May 15, 2021 at Goodes Grove Baptist Church with Rev. Robert Hensley officiating. Dylan Bryce Lee McMahan Dylan Bryce Lee McMahan, age 19, of Forest City, passed away May 6, 2021. Dylan was born January 3, 2002 in Rutherford County to Erica "Shea" McMahan of Forest City. He was a graduate of East Rutherford High School. Dylan loved music. He had written sev- eral songs and was looking forward to getting them pub- lished. He was a fun-loving person who enjoyed making people smile. He loved his family and will be greatly missed by everyone that knew him. Those left to cherish his memory are his moth- er, Erica "Shea" McGinnis McMahan, brothers, Logan Shell, and Alex McMahan; grandmother, Barbara King, grandfather, David McGinnis; his best friend, Austin Trull. He also had numerous, aunts, uncles, cousins, and close friends. There are no formal services planned. Jerry Wayne Randall Jerry Wayne Randall, age 69, of Ellenboro, passed away May 14, 2021. He was a native of Rutherford County and the son to the late Baxter and Zora McCurry Randall. Jerry graduated from Appalachian State University in 1973 with a B.S. Degree majoring in mathematics and minor- ing in education. He was a mathematics instructor at Isothermal Community College early in his career before working as an engi- neer in the textile industry. He was a talented artist. Jerry was a member of Race Path Baptist Church where had served as a Deacon and a Sunday School Teacher. In addition to his parents, he was preceded in death by one brother Stephen Randall. He is survived by a spe- cial aunt Sue Toney Brooks, one uncle Paul Toney and numerous cousins. The family will receive friends from 11am-12pm Saturday, May 22, 2021 in the sanctuary at Race Path Baptist Church in Ellenboro. The memorial service will fol- low at 12pm with Reverend Randall Cooper officiating. Interment of the urn will be in the Race Path Baptist Church Cemetery. Thomas Wiseman "Bo" Greene Thomas Wiseman "Bo" Greene, age 73 of Charlotte, died May 11, 2021. Bo, as he was known was born October 6, 1947 in Mecklenburg County & was the son of the late John Wiseman Greene & Lucy Penson Greene. Growing up in Rutherford County, he was reared in the Concord Baptist Church & was a graduate of East Rutherford High School. For most of his adult life, he has been a res- ident of Charlotte where he worked as a truck driver for Estes Motor Lines & retired with 40 years service. Bo was a member of Hunter Acres Baptist Church & enjoyed the outdoors, especially deer hunting. In addition to his parents, he was preceded in death by his sisters, Gerry Greene Street, Marilyn Greene Pressley, & Carole Greene Smart. Survivors include his wife of 55 years, Sheila Blackwell Greene of the home, 2 daughters, Shelly Greene (Brian Flaherty) of Charlotte, & Dawn Greene Sanderson & husband Larry of Charlotte, & 2 grandchil- dren. The funeral service was held May 14, 2021 at Hunter Acres Baptist Church, Charlotte with Rev. Donald Newell officiating. Interment followed with a graveside service at Concord Baptist Church Cemetery in Bostic. The family respectfully request that those wishing to make a memorial contri- bution in his memory do so to Novant Health Hospice, PO Box 33549, Charlotte, NC 28233-3549. Debbie Ware Debbie Ware, age 63, of Mooresboro, passed away May 11, 2021. Debbie was born July 13, 1957 in Rutherford County to the late David Byars & Louis Dodson Byars. She was a gradu- ate of Chase High School, & earned an Associates Degree from Isothermal Community College. She worked for Mastercraft for 30 years & was a member of Victory Baptist Church. She loved taking care of & spending time with her grandkids. Those left to cher- ish her memory include her husband of 35 years, Ricky Ware; daughter, Amanda Heusinkveld (Jeffrey) of Mooresboro; son, David Ware (Kimberly) of Mooresboro; step- mother, Barbara Byars of Mooresboro; stepsons, Ricky Jason Ware & Michael James Ware both of Stratton, Virginia; 2 sisters, Peggy Bailey (Tim) of Inman, SC & Polly Watson (Calvin) of Rutherfordton & a brother, James Byars of Mooresboro & 6 grandchildren. A memorial service will be conducted at 11am May 22, 2021 at Victory Baptist Church in Ellenboro with Rev. Johnny McCarty offi- ciating. Memorial donations are requested to Hospice of the Carolina Foothills, P.O. Box 336, Forest City, NC 28043. Harrelson Funeral and Cremation Services is serving the family. Obituaries Obituaries Obituaries Obituaries FAVORITE BEEF AND BROCCOLI GARLIC RICE Tempt your taste buds with more meal ideas at minuterice.com. 1 cup Minute Ready to Serve Garlic and Olive Oil Jasmine Rice 1/2 cup fresh broccoli florets 1/2 cup sliced red bell pepper 2 tablespoons diced water chestnuts 3 ounces cooked beef, sliced into strips 3 tablespoons teriyaki glaze soy sauce (optional) Heat rice according to package directions. In large, microwave-safe bowl, combine broccoli, bell pepper and water chestnuts. Microwave on high 1 minute. Add beef and microwave on high 1 minute. Stir in glaze and rice. Top with soy sauce, if desired. PAPPARDELLE WITH GARDEN VEGETABLES For more information, visit rouxbe.com. Salted water 3 tablespoons olive oil 3 tablespoons shallots or white onion, minced 2 cloves garlic, minced 1/4 teaspoon chili flakes 1 cup white wine 2 cups pappardelle noodles 3/4 cup vegetable stock 3 tablespoons capers (optional) 2 vine-ripened tomatoes, sliced in wedges 1 handful baby kale 1 fresh lemon, juice only 2 tablespoons butter (optional) sea salt, to taste freshly ground black pepper, to taste 1 handful fresh basil, torn Bring large pot of salted water to boil. In fry pan on medium-high heat, add olive oil and onions; saute 2 minutes. Lower heat slightly and add garlic and chile flakes. Saute on medium heat 2-3 minutes. Add white wine and deglaze pan. Cook 3 minutes. Remove from heat and keep warm until ready to add freshly cooked pasta. In pot of boiling water, add pappardelle. Cook according to package instructions then drain. Place fry pan back on medium heat. Add drained pasta; veg- etable stock; capers, if desired; tomatoes; baby kale; and lemon juice. Add butter, if desired, and toss well. Cook 2-3 minutes, tossing occasionally, and season with salt and pepper, to taste, and fresh basil. Toss again, remove from heat and serve. TOSSED BEAN SALAD WITH LEMON VINAIGRETTE Find more easy springtime dishes at readsalads.com and auntnellies.com 1 can (15 ounces) READ 3 or 4 Bean Salad 2 tablespoons lemon juice or white wine vinegar 2 tablespoons olive oil coarsely ground black pepper, to taste 1 package (about 10 oz.) mixed salad greens with carrots 4 slices bacon (about 1/4 cup), cooked crisp and crumbled (optional) shaved Parmesan or Asiago cheese (optional) Drain bean salad well; in small bowl, reserve 1/2 cup liquid. To make dressing: Whisk reserved bean liquid and lemon juice then whisk in oil. Add pepper, to taste. Place salad greens in bowl. Add bean salad and bacon. Add dressing, as desired. Toss gently to coat. Arrange on platter; top with shaved cheese, if desired. Variation: Top salad with sliced grilled chicken then top with cheese. HOMEMADE POTATO GNOCCHI For more information, visit rouxbe.com. 2 medium Yukon Gold or russet potatoes 3/4 teaspoon sea salt, divided 2 teaspoons water 1 cup all-purpose flour, divided, plus additional, for surface 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon white pepper 2 large egg yolks Preheat oven to 400 F. Place potatoes on sheet of foil, add 1/2 teaspoon salt and water; wrap. Bake 40 minutes, or until cooked through. Peel potatoes while hot. Cut and rice potatoes. Let potatoes cool completely. To make dough, sprinkle potatoes with flour. Aerate with bench scraper then add remaining salt, nutmeg and white pepper. Break up egg yolks and pour over potatoes. Cover surface with flour. Continue cutting and gently lifting dough. Test dough by squeezing gently; it shouldn't stick. Add flour, if needed. Shape dough into rectangle and fold several times, using fin- gertips to bring together. Flatten dough out until it reaches finger thickness. Sprinkle with flour and let rest 5-10 minutes. Cut finger-width strips of dough and sprinkle strips with flour. Roll out each strip and cut ropes into 3/4-inch pieces. Separate slightly and flour well. Fresh gnocchi can sit at room temperature 30 minutes before cooking. To freeze: Place gnocchi on tray, making sure they aren't touching. Once frozen, transfer to plastic freezer bag and freeze up to 2 months. Cook gnocchi from frozen and serve with desired sauce. 157 West Main Street, Forest City 828.248.1408 rutherfordweekly.com rutherfordweekly.com Big Time Results!

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